Jasmine rice Recipe

A simple way to cook the perfect Thai sticky rice.

  • Preparation
    5mins
  • Cooking time
    15mins
  • Rest time
    15mins
Rate this recipe
(3 votes) 3/5
Ingredients
Pour people
  • Jasmine rice : 300 g
  • Water : 450 ml
  • Maldon salt : 1 pinch(es)
  • Lime leave(s) : 6 whole
  • Stick(s) of lemongrass : 1 whole
  • Spring onion(s) : 2 whole
Method
  • ETAPE 1

    Wash the rice thoroughly until the water runs clear. Bruise the lemongrass with the back of a knife. Place the rice, water, lemongrass, lime leaves and salt into a large saucepan. Bring to the boil, cover the pot with a lid, reduce to a low heat and cook for 15 minutes. Take the pan off the heat without removing the lid and leave to finish steam cooking for 15 minutes. Finely slice the spring onions. Remove the lid, fluff up the rice with a fork, remove the lemongrass and sprinkle with the spring onions.

  • ETAPE 2

    Serve immediately.

Chef's tip

«Washing the rice is essential to ensure that it doesn't become gloopy and porridge like in texture.»

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